Lemon Pudding

Ingredients

• 1 tablespoon butter
• 3 soda biscuits
• 1 cup milk
• 1.5 cups sugar
• 1 lemon, grated rind and juice

Method

1. 1

   Cream the butter and sugar, add the rolled soda biscuits, yolks of 3 eggs and white of 1 beaten light, milk, rind and juice of lemon.

2. 2

   Cover with the 2 egg whites beaten stiffly, bake in a pan of water for 20 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 36. The excerpt below is the record exactly as published.

d lemon, grated rind and juice. 1 tablespoon molasses. 1 cup bread crumbs. 1 cup curiants. 1 cup sultana raisins. 1 tablespoon marmalade. 1 teaspoon soda. J teaspoon ginger, i cup brown sugar. 2 eggs. DATE PUDDING 1 cup suet. 1 cup bread crumbs 1 cup Purity Flour. 1 cup chopped dates. A cup brown sugar. * cup milk. 2 eggs. 1 teaspoon soda. Mix all together and steam 2 hours. Figs may be used instead' of dates if desired. QUEEN OF PUDDINGS . . f b.ttpr into 1 cup suo-ar. Feat the yolks of 3 eggs very light. Stir these Bub a dessertspoon of butter "^^^^^ ™P ^^K^^,,^ crumbs in 1 pint milk, then add egg mixture together into the butter and sugai |^"f ^^ ,'^J^^ ^.^ ^,^^ ,^,gtard is set. Kemove from oven and spread ;"fh*^:™""&o.ertH":Se ^^^^ *te. and » ...p .„a. .,„.•„ i. „vo. Se.e hot or cold with cream. Page Fifty-nine Y — f PURITY More Bread and Better Bread FLOUR BREAD PUDDING Make a custard of 1 quart of milk, 3 eggs, 4 tablespoons sugar. Add U cups bread in small cubes and i a package seeded raisins. Flavor with vanilla and nutmeg and bake slowly. GRAHAM PUDDING lA cups Graham flour. 1 cup sour milk. * package seeded raisins. i cup molasses. i teaspoon salt 1 teaspoon soda. Mix well, put in mould and steam 4 hours, or put in individual moulds and steam 40 minutes. SNOW PUDDING 2 tablespoons cornstarch. 2 tablespoons granulated sugar. 3 cups boiling water. Pinch of salt. Mix cornstarch and sugar in a little cold water, add to boiling water and cook until thickened, stir- ring constantly, then add 3 whites of eggs, well beaten. Put in mould and set to cool. RAISIN PUFFS 2 eggs. i cup butter. 3 teaspoons baking powder. 2 tablespoons sugar. Mix thoroughly and steam ^ an hour in small cups. 2 cups Purity Flour. 1 cup milk. i package seeded raisins, chopped fine. BLUEBERRY PUDDING S cup sugar. J cup butter. 2 cups Purity Flour. 3 teaspoons baking powder. * teaspoon salt. 3 cup milk. 1 egg. 1 pint blueberries. Mil the ingredients as for a cake, stir in floured berries last and either bake or steam in a greased mould. Serve with cream sauce. Page Sixty PURITY FUOU R More Bread and Better Bread ORANGE PUDDING 2 dessertspoons butter. i cup cracker crumbs. Juice and grated rind of 1 orange. 2 eggs. i cup sugar. IJ cups milk. Soak the crackers in part^of the milk, beat sugar and butter to a <^^^^^' ^^{jf .^eat ^^f/f ^^atrale butter and sugar, then add crackers and grated rmd, and juice of orange. Bake ^ hour m a moaerate oven. LEMON PUDDING 1 tabl6spoon butter. 3 soda biscuits. 1 cup milk. 1* cups sugar.

Cook this with the app: pantry check, scaling, and the assistant.